If you have coeliac disease, choose bread labelled gluten-free and prevent contact with gluten at home. Soft gluten-free white bread is a good fit for serving with coffee and cake. If you eat it more often, compare the fibre content too and check whether the label lists iodised salt. A bread mix or bake-at-home rolls could be an alternative if you have time to prepare them, but they are not ready to serve straight away.
If you have coeliac disease, a clear gluten-free label is essential. The Voedingscentrum (Netherlands Nutrition Centre) also advises taking care to avoid contact with gluten during preparation and serving. Check the allergen information too if you have other food allergies.
You want bread that suits the occasion. Check whether it is ready to eat, how much you need and what the label says about storage or freezing.
For everyday use, nutritional differences become more important. Compare the fibre content of the exact products and check whether iodised salt is listed in the ingredients.
If you have coeliac disease, start by checking for a gluten-free label and taking steps to prevent cross-contamination. Then decide whether you want bread that is ready to serve or have time to prepare it yourself.
Choose this if: you want to serve soft white bread without any preparation; Albert Heijn and Jumbo describe their gluten-free white breads as ready-to-eat options.
Bear in mind: recipes, allergen information and storage instructions vary from product to product.
Choose this if: you want to prepare the bread yourself for the occasion.
Bear in mind: a mix is not ready-made bread; read the preparation instructions and ingredients on the pack you choose.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten and cross-contamination | Look for a gluten-free label or the Crossed Grain symbol. Read the latest label and keep bread and utensils separate from products containing gluten at home. | If I have coeliac disease, I also want to avoid contact with ordinary bread crumbs when spreading and serving. Gluten safety is a top priority for around 39% of consumers. |
| Softness and ease of serving | Compare sliced bread, rolls and bread mixes in terms of preparation, pack size and storage instructions. | If I only need a few portions to serve with coffee and cake, I want to know whether the bread can go straight on the table and how to store the rest. Around 23% of consumers prioritise this convenience when serving. |
| Fibre and iodised salt | Compare fibre per 100 g or per equivalent portion, and look for iodised salt or baker’s salt in the ingredients list. | If I eat this bread regularly, I want to compare more than just whether it is white and gluten-free. For around 23% of consumers, fibre and the presence of iodised salt matter most. |
| Pack size and availability | Choose an amount you can use or store according to the label; check the specific variety at your retailer. | For a small gathering, I don’t want to open a bigger pack than I can use or store. Pack size and availability are top priorities for around 15% of consumers. |
If you have coeliac disease, bread can still come into contact with gluten, for example through crumbs from ordinary bread. The Voedingscentrum highlights the importance of preventing cross-contamination.
Use a clean breadboard and knife, and a toaster or another method that prevents the gluten-free bread from coming into contact with gluten.
The Voedingscentrum gives average fibre values of 1.5 g per 25 g slice of gluten-free white bread and 2.4 g per 25 g slice of gluten-free multiseed bread. The nutritional value of a specific product may differ.
If you eat bread often, compare the fibre listed on the packs of the white and multiseed varieties you are considering.
According to the Voedingscentrum, baker’s salt has iodine added to it, but bakers are not required to use it. So the type of bread alone won’t tell you which salt it contains.
If iodised salt is important to your comparison, read the ingredients list on the bread you choose.
These examples can help you compare the right product variety and its label. A retailer or brand name alone doesn’t tell you what every bread is made of.
Albert Heijn describes AH Glutenvrij Wit brood half as soft, ready-to-eat white bread in a 480 g pack that can be frozen on the day of purchase.
Jumbo lists a 500 g gluten-free white bread made with tapioca starch.
PLUS lists products including PLUS Wit glutenvrij, a multiseed variety and gluten-free white rolls.
PLUS describes Schär Meesterbakker Classic as gluten-free white bread with millet, quinoa and sourdough, in a 300 g pack.
Dirk’s online search results show several gluten-free Schär breads and a small bake-at-home format.
ALDI lists gluten-free bread and rolls in its range of bread and bake-at-home products.
Lidl has an overview of its gluten-free range. The retailer noted that additional gluten-free products were temporarily unavailable.
This small bread option is for anyone who wants to serve something white with coffee and cake and is happy to follow the pack instructions. Before buying, check the product format: available descriptions differ on how it needs to be prepared.
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An option to consider if you want to serve small gluten-free white rolls. Check whether the exact pack contains rolls to bake or a mix to prepare, and follow the instructions on the label.
The product information lists 7,4 g of fibre per 100 g, iodised salt and soya; lupin and mustard may also be present. If you have additional allergies, check the latest label.
No. If you have coeliac disease, choose bread labelled gluten-free; wheat-free alone is not enough. Read the latest label and prevent contact at home with crumbs or utensils that have been in contact with gluten, as the Voedingscentrum also advises.
If you’re looking for a soft, mild accompaniment, start with gluten-free white bread and check whether it is ready to eat. Then compare the pack size and storage instructions with the amount you want to serve.
No, you can’t tell from the type of bread alone. According to the Voedingscentrum, baker’s salt has iodine added to it, but bakers don’t have to use it, so check the ingredients of the bread you choose.
It depends on the instructions for the specific product. Albert Heijn says that AH Glutenvrij Wit brood half can be frozen on the day of purchase; for other bread, follow the storage and freezing instructions on its packaging.
